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Dessert

Greengage Jam

A jam made from greengages, sugar, and blanched kernels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Greengage Jam

Ingredients

Directions

Prepare the fruit

  1. Divide the greengages and remove the stones.

Make the jam

  1. Place the greengages in a preserving pan and bring to a boil.

  2. Add the sugar and stir over gentle heat until melted.

  3. Remove any scum that rises to the surface.

  4. Boil rapidly for 5 minutes just before the jam is done.

  5. To check if it's done, pour a little on a plate; if it thickens and appears firm, it's ready.

  6. Add the blanched kernels, give one boil, and pour the jam into pots.

Cover and store

  1. Once cold, cover with oiled paper and tissue paper brushed with egg white.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Greengages
Provide the fruit, pectin and tartness that form the jam's body and flavour.
Lump sugar
Sweetens the jam and, with boiling, helps it thicken and keep.

The step that matters

Boil rapidly for 5 minutes just before the jam is done. Rapid boiling evaporates water and concentrates sugar and pectin so the jam sets. Too little boiling leaves it runny; too long can darken and dull the flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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